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Matcha Doughnuts with Cream Filling Cake

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Deep fried yeast donuts filled with a light matcha-flavored pastry cream and rolled in sugar.

Ingredients

Scale
  • 4 cups (520 g) all-purpose flour
  • 1/4 cup (50 g) white sugar
  • 1 cup (240 ml) warm milk (110°F/40°C)
  • 1 tbsp dry yeast
  • 1/4 cup (55 g) unsalted butter, room temperature
  • 2 eggs
  • 1 tsp pure vanilla extract
  • Oil for deep frying
  • 1 1/4 cups (300 ml) milk
  • 1 tsp pure vanilla extract
  • 1 1/2 tsp matcha green tea powder
  • 3 egg yolks
  • 1/4 cup (50 g) granulated sugar
  • 2 tbsp (20 g) all-purpose flour
  • 2 tbsp (20 g) cornstarch
  • 2 tbsp heavy whipping cream
  • 1 1/2 cups (200 g) white sugar (for coating)

Instructions

  1. Proof the yeast: Combine warm milk and yeast; let sit until frothy.
  2. Make donut dough: In a mixer, blend flour, sugar, butter, eggs, vanilla, and yeast mixture; knead until smooth.
  3. Roll and cut: Roll dough to 1/2″ thickness, cut 3″ rounds; let proof 1 hour.
  4. Prepare matcha pastry cream: Whisk yolks, sugar, flour, and cornstarch. Heat milk with vanilla and matcha to a soft boil; temper eggs; cook until thickened. Strain, cool, and chill.
  5. Fry donuts: Heat oil to 350°F (180°C); fry donuts 1½ minutes per side until golden; drain.
  6. Lighten cream: Whip chilled pastry cream with heavy cream; fill a piping bag.
  7. Fill donuts: Poke a hole in each donut; pipe in matcha cream.
  8. Coat donuts: Roll filled donuts in granulated sugar; serve.

Notes

  • Pastry cream can be made a day ahead and refrigerated.
  • Substitute the filling with jam, Nutella, or flavored cream cheese if desired.
  • Use high-quality ceremonial matcha for best flavor.

Nutrition

Keywords: matcha donuts, cream filled donuts, pastry cream, yeast donuts

Find it online: https://zesticook.com/matcha-doughnuts-with-cream-filling-cake/